Red Velvet Cup Cakes

For 12 nos                                                              For 24 nos
Butter 4tsp                                                              Butter 113gms or half cup
Sugar 3/4 cup                                                         Sugar 300gms
coco powder 3 tsp                                                    coco powder 15gms
egg 1                                                                      egg 2
red food color 2tsp/beetroot juice 1/2cup                 Color 4tsp/beetroot juice half cup
vanilla essence 1/2 tsp                                             vanilla essence 1 tsp
buttermilk 1/2 cup                                                   buttermilk 1 cup
maida 1 cup + 2tsp                                                   maida 250gms
baking soda 1/2tsp                                                   baking soda 1tsp
distilled vinegar 1/2 tsp                                           distilled vinegar 1 tsp

1) Cream butter and sugar until light and fluppy 3 minutes.
2) Mix in the egg at high speed. Mix well
3) In another bowl mix cocoa, vanilla and red color to make a thick paste. Add to batter and mix well.
4) turn mixer to low and half buttermilk and half flour and mix well.
5) Repeat until all buttermilk and flour is mixed well.
6) Beat until smoothy on high
7) then mixer low and add baking soda and vinegar.
8) Turn to high and beat well
9) Put on molds and bake for 20 mins at 325 F.

Linzy's Chocolate Wine Cake

Ingredient:
Sugar 125gm (powdered)
Butter 75gm
Maida 60 gram
Coco powder 20gm
milk 1/2 cup
1 egg
1/2 tsp baking powder
200gm dark chocolate melted in amul cream
little water n wine mixed well for sprinkling
Wine/Rum/Sugar water mix it in little water for sprinkling

1) Cream butter and sugar until light and fluppy for 3 minutes.
2) mix in one egg ate high speed of the mixing machine MM.
3) Filter properly maida and cocopower together in challni. and add half of it in the above batter and put MM in low speed.
4) After 3 minutes of mixing add remaining maida n coco mixture and at low MM mix for 3 min
5) Add baking powder and mix with spatula in 8 half circles or D shape.
6) Bake for 20-25 minutes 325F

For Chocolate Cream CC
1) warm amul cream at low flame continuously steering the spoon. for 2 minutes
2) Add chocolate cubes and off the stove. keep it a side and let choclate melt in d cream
3) Refrigerate this to make it thick to evnly apply on the cake.

7) Remove cake and cut in equal two parts slicing it from the middle layer. Sprinkle or brush wine or rum in water on it this will avoid d puffiness of the cake.
8) Apply thick later of CC
9) Place the other half on it
10) apply CC all over the cake evenly
11) refrigerate it over nyte . this will evenly set the CC on d cake
12) morning again apply CC layer and refrigerate for an hour.
Ready